Take a sip but do not drink yet. Try to feel the body of the wine. The taste is a combination of the smell has identified
More effects of alcohol and non-volatile elements: acids, sugars, tannins and trace minerals.
If you are part of the huge coterie of wine lovers, came the magic moment of tasting, gustatory examination. Give
a sip, but keep it in your mouth for some time. You'll notice that the wine is sweet, salty, sour or bitter.
With some practice you will know, as professionals, to identify the body of the wine, its softness or hardness. Completed more
this phase is a taste in the mouth. A reminder ugly name: the aftertaste, the last stage of the tasting. The more
lasting the memory, the better the wine. The professional tasters generally spit the wine, certainly to remain
sober by the end of the day and certainly to retain the aftertaste, very important for wine classification. Between
and other evidence, to neutralize the taste, these professionals bochecham with water or a pellet chewing white bread
particular without salt and fat. You, as a good amateur, after passing through the four stages of the review and still have it
learn that he has the pompous name organoleptic, deserves at least finish your dose, calmly and right
aa.
No comments:
Post a Comment